Put basil leaves and garlic into a food processor or blender. Pulse or blend until they are finely minced. Add the almonds and the sun-dried tomatoes to the processor/blender and mince them to the same consistency.
Slowly add olive oil with the processor or blender running on low speed.
When you have a thick, paste-like consistency, transfer the mixture to a bowl and add the parmesan cheese and the marsala wine.
Toss with linguini or your favorite pasta.
This recipe will coat 3/4 to a 1lb. of pasta. (Depending on your taste) Try this pesto on cheese tortellini or roasted potatoes with a little boursin cheese.
Put the pesto into a container and top it off with a layer of olive oil to refrigerate or freeze for later use.
Stella's Yard Sun-Dried Tomato & Almond Pesto Sauce
Ingredients:
3 cups of fresh basil leaves (packed)
4 large cloves of garlic
2/3 cup of almonds
2/3 cup of olive oil
2/3 cup of grated parmesan cheese
12 sun-dried tomatoes (I use sun-dried roma tomatoes)
A splash of marsala wine
Salt and pepper to taste
I use 1/2 tsp. of coarse salt and about 4 turns on the pepper mill
All content © 2006 - 2010 Stella's Yard Publishing. Worldwide Rights Reserved.
Unauthorized Use Is Prohibited.
